How To make Red's Barbecued Brisket
Ingredients
10
pound
beef, brisket
Directions:
Most barbecue in Texas revolves around beef, and more specifically, brisket. When you select your brisket, choose only "packer trimmed" briskets in the ten to twelve pound category. The smalller briskets don't have enought fat to tenderize them, and the larger ones could have come off of a tough old range bull that no amount of cooking will ever tenderize. Avoid closely trimmed or "value packed" brisket pieces. The fat that was cut off to make 'em pretty is the very stuff that would have made them tender! All briskets have a fat cover on one side. Ignore this! Squeeze the thick end with both thumbs. When you've found the brisket with the smallest fat kernel, that's the one for you. Take it home and build your fire. While your fire is getting going, (I build mine out of a mixture of mesquite and oak) rub your brisket with a dry "rub". (See Red's Dry Rub recipe) Make sure that the meat is thoroughly coated. This helps seal the meat, and adds a flavorful crust.
Thoroughly coat all surfaces of the brisket with lemon juice, and rub in well. Sprinkle dry rub generously all over the brisket, rubbing in well. Make sure that the brisket is entirely covered.
When the wood has burned down, move the coals to one side of the pit, place the meat away from the direct heat, fat side up (let gravity and nature do the basting), and close the pit. Some people add a pan of water near the coals to provide added moisture, but I don't. Now, don't touch the meat for 12 hours. Just drink a few beers, cook a pot of beans, and tend your fire. You'd like to hold the cooking temperature around 210 degrees F. in the brisket cooking area.
Since "helpers" usually show up at the first whiff of smoke, you probably ought to put some of your leftover rub on a couple of racks of pork ribs and toss them on the pit, in the hotter end, and baste and turn 'em for four and five hours, just to keep the animals at bay. Meanwhile, see Red's Red's Prize Winnin' Pintos recipe to keep you busy.
Back at the pit, after the twelve hours are completed, generously slather the brisket with a basting sauce (not a barbecue sauce), wrap it tightly in aluminum foil, and return to the pit. (See Red's Basting Sauce recipe) Close off all of the air supplies to the fire, and allow the meat to "set" in the pit for three or four hours. This really tenderizes the meat.
Serve your brisket with beans, cole slaw, jalepenos, onions, pickles, and plenty of bread. Cold beer or iced tea are the traditional beverages of choice.
You'll find that a ten-pound brisket will yield about 8-16 servings, depending on the individual brisket, and the size of the appetites of the guests.
How To make Red's Barbecued Brisket's Videos
Gordon's Guide To Brisket
Here's a quick guide to one of America's most loved cheap cut, the Brisket plus a recipe to try.
#GordonRamsay #Cooking #Food #Brisket
Pre-order your copy of Ramsay in 10 here -
Follow Gordon:
TikTok:
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
Smoked Brisket Recipe | Over The Fire Cooking by Derek Wolf
Perfect Smoked Brisket with @saltfirebbq ????????????
This is the ultimate tutorial on how to make perfect Smoked Brisket every time from @saltfirebbq. Go read his whole step by step walkthrough to becoming a brisket expert on our blow! So fricken delicious!
Recipe here:
Find all my rubs here:
Subscribe to my channel:
Why not follow me elsewhere?
Blog:
Instagram:
Facebook:
Pinterest:
Tik Tok:
#brisket #smokedbrisket #barbecue
15 Day Marinated Brisket
Brisket is commonly known as the most difficult item to perfect in BBQ. It’s made up of two different muscles and takes over 10 hours to cook - there’s a lot of things that can go wrong. As such, I’m always looking for ways to make them better. In this experiment I marinated the brisket for over two weeks, and the result was… interesting to say the least!
—————
SUBSCRIBE and RING THE BELL to get notified when I post a video!
PLATFORMS
-Snapchat:
-Instagram:
-TikTok:
-Facebook:
-YouTube:
DISCOUNTS
WEBSITE
FILMED BY
Sophia Greb
—————
#brisket #juicybrisket #brisketflat #wholebrisket #marinade #meatmarinade
EASY smoked brisket recipe to nail it your first time (2023)
Go to and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code SMOKETRAILSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
______RECOMMENDED BRISKET RUB_________
Try Smoke Trails BBQ Brisket Rub on your next brisket. You can get it here:
_______________
Advanced brisket videos:
Hot & Fast & Hold Brisket:
190 & Hold method:
Chapters
00:10 Trimming
04:35 Tallow
05:20 Rubbing
08:15 Smoking (time & temp)
12:45 Endure Hardship (optional)
13:15 Wrapping
14:00 Finishing (when to pull)
15:15 Resting
16:00 Slicing
_______________
BUILD A SOUS VIDE HOLDING CHEST
Quick explainer of how to build one:
Full step by step tutorial videos on Patreon for Hero Squad members:
_______________
JOIN MY PATREON:
______________
GET INVOLVED IN THE SMOKE TRAILS COMMUNITY
Smoke Trails BBQ Nerds Facebook Group:
Instagram:
_______________
RECCOMENDED PRODUCTS
ChefsTemp Thermometer:
Get SMOKE TRAILS BBQ BRISKET RUB here:
Texas Monthly BBQ Freak Hat:
Grill Gun: Get the GRILL GUN here (and use discount code STBBQ on checkout for 10% OFF):
Use code Smoke Force for 10% off rubs, sauces and more at
Dalstrong Knives:
- Valhalla Fillet (viking) Knife:
- 14 Slicing Knife:
Gloves in a Bottle:
Oklahoma Joes Fire Basket:
Cutting board (get a big one with juice channels, trust me):
Cotton Gloves:
Black Nitrile Gloves:
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):
Typhur Instaprobe:
MEATER + & MEATER block:
ChefsTemp Thermometer:
Butcher paper (also for wrapping):
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):
Wood chips (for electric smokers):
Pellets (for pellet grills):
This video is sponsored by Zbiotics
This video contains affiliate links and sponsored content. I earn a small commission to help support my channel when you purchase through these links.
???? How I make red wine braised brisket #recipes
Slow Cooker Red Wine Brisket
SLOW COOKER RED WINE BRISKET
--------------Click on SHOW MORE to see the FULL RECIPE--------------
Tender brisket slow-cooked with red wine. Wonderful over mashed potatoes. Great way to have brisket without barbecue sauce.
RECIPE:
INGREDIENTS:
3 lbs. beef brisket
2 Tbsp. cooking oil
3 carrots peeled and cut into 2-3 pieces
1 red onion sliced
1 tsp. salt
¼ tsp. pepper
1 tsp. dried thyme leaves
½ tsp. dried rosemary leaves
2 tsp. minced garlic
8 oz. can tomato sauce
1 cup beef broth
1 Tbsp. Worcestershire sauce
1 cup red wine - I use 14-hands red blend
SLOW COOKER SIZE: 6-quart or larger
INSTRUCTIONS:
On the stove-top, place a skillet over medium-high heat, when the pan is hot, add enough cooking oil to coat the bottom of the pan. Brown the Brisket on both sides. Add the brisket to the slow cooker.
Add the onions and carrots around and on top of the roast.
Spinkle over the salt, pepper, thyme, rosemary, and minced garlic. Pour over the Worcestershire sauce.
Pour over the beef broth, wine and tomato sauce over the brisket.
Cover and cook on HIGH for 5 hours. Add one more hour if you want the meat to shred, not slice.
When the cooking time is done. Remove the brisket on to a cutting board, slice or shred. Before adding the meat back to the slow cooker, degrease the sauce. I do this by laying paper towels on the top of the sauce, then quickly pulling up. Discard paper towels, add the meat back to the sauce.
Serve the beef, onions, carrots, and sauce over mashed potatoes.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
#brisket #slowcooker